食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 135 - 142

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041629

研究报告

大曲清香型白酒固态发酵规模缩小体系的构建

  • 辛姝涵 ,
  • 靳光远 ,
  • 徐岩
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  • (江南大学 生物工程学院,酿造微生物与应用酶学研究室,江苏 无锡,214122)
第一作者:硕士研究生(徐岩教授为通信作者,Email:yxu@jiangnan.edu.cn)

收稿日期: 2024-11-19

  修回日期: 2024-12-26

  网络出版日期: 2025-09-29

基金资助

国家自然科学基金项目(22108101);国家重点研发计划项目(2022YFD2101202)

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Scale-down of Qingxiangxing Baijiu solid-state fermentation

  • XIN Shuhan ,
  • JIN Guangyuan ,
  • XU Yan
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  • (Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2024-11-19

  Revised date: 2024-12-26

  Online published: 2025-09-29

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摘要

规模缩小(scale-down)技术作为一种强有力的工具,能够在实验室环境中模拟和优化大规模生产过程。鉴于白酒固态发酵体系的复杂性,直接对其分析颇具挑战,因此,实验室规模研究显得尤为重要。该研究聚焦于发酵体系内热量传递,以径高比作为缩放参数,确定初始发酵参数。通过对比实验室与生产规模发酵中的理化参数、微生物菌群和风味物质,评估scale-down体系与大曲清香型白酒体系之间的相似性。结果表明,2种体系在理化指标变化趋势、优势微生物种群和高丰度风味物质上均保持一致;经双单侧t检测分析,淀粉、还原糖、乳酸和乙醇的变化速率参数显示出统计学等效性,单侧检验P值均小于0.05。这些发现初步验证了scale-down模型对清香型白酒体系的适用性和以径高比作为缩放参数的scale-down体系的有效性,为白酒固态发酵工程学理论的建立奠定了基础。

关键词： 规模缩小; 固态发酵; 热量传递; 模拟发酵; 白酒

本文引用格式

辛姝涵 , 靳光远 , 徐岩 . 大曲清香型白酒固态发酵规模缩小体系的构建[J]. 食品与发酵工业, 2025 , 51(17) : 135 -142 . DOI: 10.13995/j.cnki.11-1802/ts.041629

Abstract

Scale-down technology is a powerful tool for simulating and optimizing large-scale production processes in a laboratory environment.The solid-state fermentation system in Baijiu production is complex, making direct analysis difficult and emphasizing the importance of laboratory-scale studies.This study focused on heat transfer in the fermentation system, using the diameter-to-height ratio as a scaling parameter to determine the initial fermentation conditions.By comparing the physicochemical parameters, microbial populations, and flavor compounds in laboratory and production scale fermentations, we evaluated the similarities between the scale-down system and the Qingxiangxing Baijiu system.The results indicated that both systems exhibited similar trends in changes in physicochemical indicators, dominant microbial populations, and high-abundance flavor compounds.A Two-One-Sided-T test (TOST) revealed that the change rate parameters for starch, reducing sugars, lactic acid, and ethanol were statistically equivalent, with one-sided P-values <0.05.These results preliminarily confirmed the applicability of the scale-down model to the Qingxiangxing Baijiu system and validated the use of the diameter-to-height ratio as a scaling parameter, providing a foundation for developing solid-state fermentation engineering theory in Baijiu production.

Key words： scale-down; solid-state fermentation; heat transfer; simulated fermentation; Baijiu

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